Shallot-Herb Vinegar
- 15m Prep Time
- 5m Cook Time
- 20m Ready In
A fragrant herb-infused vinegar made with tarragon, parsley, thyme, savory, rosemary, shallots, and peppercorns. Perfect for salads, marinades, and finishing dishes.
Ingredients
- ¾ cup loosely packed sprigs tarragon
- ½ cup coarsely chopped parsley
- 8 sprigs thyme
- 4 sprigs winter savory
- One 4-inch sprig rosemary
- 2 shallots, thinly sliced
- 12 black peppercorns, cracked
- 3 cups cider vinegar or white wine vinegar
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- ¾ cup loosely packed sprigs tarragon
- ½ cup coarsely chopped parsley
- 8 sprigs thyme
- 4 sprigs winter savory
- One 4-inch sprig rosemary
- 2 shallots, thinly sliced
- 12 black peppercorns, cracked
- 3 cups cider vinegar or white wine vinegar
Let's Cook
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Step 1.
Wash and thoroughly dry: ¾ cup loosely packed sprigs tarragon; ½ cup coarsely chopped parsley; 8 sprigs thyme; 4 sprigs winter savory; One 4-inch sprig rosemary
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Step 2.
Add to a sterilized 1-quart canning jar along with: 2 shallots, thinly sliced; 12 black peppercorns, cracked
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Step 3.
Heat slowly in a small saucepan to just below the boiling point: 3 cups cider vinegar or white wine vinegar
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Step 4.
Pour into the jar and let the mixture cool. Close the jar and let the mixture infuse for 2 weeks, shaking the jar every day.
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Step 5.
Taste. If the vinegar is still not flavored to your liking, let it infuse longer, sampling each day, until it is ready. Pour through a fine-mesh sieve lined with several thicknesses of cheesecloth and transfer to sterilized glass bottles, if desired. Seal and store at room temperature for up to 12 months.